Raising a Family on a Budget

Home Economics for Real Life

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Peach Season is Upon Us! Summer Peach Crisp Recipe

PeachCrisp

Last week, I received a long awaited email from Schober Orchards in Monroeville, NJ.  It announced that their home market would be opening for the season on Friday, July 11 – and the reason for the opening – PEACH SEASON IS HERE!

I absolutely love Jersey Fresh Peaches, and for the last decade (possibly longer) our family has gotten peaches from Schober Orchards.  Before I could even email my parents to make plans to head down this week some time, my father sent me a text saying he was going on Saturday, and how many peaches did I want.  He knows me well. 

So on Sunday, my parents came to visit, and dropped off about a dozen of the most beautiful peaches – soft and fuzzy, some still with leaves on them – and the aroma was the essence of summertime.

I couldn’t help myself, and immediately put together a quick Summer Peach Crisp for dessert.  The children and I enjoyed it so much, that the leftovers then became breakfast.  Its fruit, oats, nuts – all breakfast food – so I figured why not! 

Philadelphia Style Vanilla Ice Cream

And if you want to have your Summer Peach Crisp a la Mode, and really who wouldn’t want to add ice cream to just about everything this time of year,  then you should also check out this recipe for Philadelphia Style Vanilla Ice Cream.  It was so easy to throw together with ingredients that we already had on hand, and really was a nice creamy compliment to the warm peach crisp.

Summer Peach Crisp
2014-07-16 13:31:37
Serves 6
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Cook Time
45 min
Cook Time
45 min
Fruit
  1. 6 cups of fresh sliced peaches
  2. 1 Tbsp AP Flour
  3. a sprinkle of cinnamon
Topping
  1. 1/2 cup of oats
  2. 3/4 cup of AP flour
  3. 1/4 cup of coconut
  4. 2 T sliced almonds
  5. 2 T flax meal
  6. 1/2 cup packed brown sugar
  7. 1/4 tsp cinnamon
  8. 1/3 cup butter, melted
Instructions
  1. Preheat your oven to 375.
  2. Mix the sliced peaches with the flour & cinnamon. Pour the fruit mixture into a 9x9 baking dish.
  3. Combine all of the topping ingredients together. You may need to use your hands to fully incorporate the butter. Once combined, pour over top of the fruit.
  4. Bake for 40-45 minutes, or until the fruit is bubbly and the crisp topping is evenly browned. Serve warm or at room temperature.
Notes
  1. If almonds aren't your thing, you can include whichever nuts you choose. Pecans also pair nicely with the peaches.
Raising a Family on a Budget http://www.raisingafamilyonabudget.com/

{Frugal Makeover} DIY Cran-Apple Walnut Oatmeal Packets

Until I few years ago, I absolutely hated oatmeal.  It was fine as an ingredient in cookies or the topping in a fruit crisp, but there was no way you could get me to eat a bowl of the stuff for breakfast.  It wasn’t a taste thing, but rather a texture issue.  I periodically tried to eat oatmeal because I knew it was good for me, but it just wasn’t happening.

Then, in 2012, I was talking to a friend about running, and he suggested I eat oatmeal for breakfast because it will give me the sustainable energy to get through an early morning run.  He then told me about these little oatmeal cups that he’d pick up at the store and keep in his locker for a quick meal on the go.

These little oatmeal cups - usual price $1.79 ea

These little oatmeal cups – usual price $1.93 ea

So, I figured I would be brave, and pick up a few of these little oatmeal cups at the grocery store.  But that price!  Ouch!  Less than 3 oz of oats, dried fruit, & nuts for almost $2 (over $2 depending on the store).  Well, it was an experiment to see if I even like the stuff, so I did it.  And you know what – these little oatmeal cups aren’t half bad.

So I investigated the label – WHOLE GRAIN ROLLED OATS, MULTI GRAIN BLEND (WHOLE GRAIN ROLLED OATS, ROLLED BARLEY, WHOLE GRAIN ROLLED RYE), DRIED SWEETENED APPLES (APPLES, SUGAR), DRIED SWEETENED CRANBERRIES (CRANBERRIES, SUGAR), WALNUTS COATED WITH ROSEMARY EXTRACT, BROWN SUGAR, DEHYDRATED APPLES (APPLES, SUGAR, FRUCTOSE, CINNAMON, MALIC ACID, SODIUM SULFITE FOR COLOR RETENTION), WHOLE GRAIN ROLLED WHEAT, SALT, CINNAMON, NATURAL FLAVOR.

In the grand scheme of things, not a bad list of ingredients, most of which you can purchase separately at the market.  I am always curious about “natural flavor” though.  The one thing that made me curious though was the multi grain blend; this must be the reason why I wasn’t having the same texture issue with this oatmeal as I had in the past with plain oatmeal.  The multi grain cooks different and doesn’t get all gummy.

Now that I realized that I liked the Apple Walnut Oatmeal, it was time to figure out how to make it cheaper, and recently I decided to finally write down the quantities that I was using in order to make these:

Cran-Apple Walnut Oatmeal

Cran-Apple Walnut Oatmeal Packets

Since I am breasfeeding, it is so important that I eat breakfast each day or else the headache I have by 10am is ridiculous!  Having these oatmeal packets on hand in the pantry not only guarantee a no thought breakfast (one I can make while sleep deprived or before having my morning cup of tea), but also is chock full of whole grains and B vitamins which do so many wonderful things for your milk supply.

Each packet contains the following (brand names are only mentioned because its what I have on hand & other brands may be of differing quality):

1/4 cup Country Choice Organic Hot Cereal – Multi Grain ($.24)
1/8 cup Bob’s Red Mill Rolled Thick Oats ($.06)
1 Tbsp Bob’s Red Mill Organic Flax Seed Meal ($.05)
1/8 cup dried cranberries – chopped fine ($.13)
1/8 cup chopped walnuts ($.29)
4 dried apple rings, chopped ($.44 store bought – I dry my own with apples we were given)
cinnamon

When I’m ready to prepare breakfast, I dump one packet into a deep sided bowl.  Add 3/4 cup water  and 1 rounded teaspoon of coconut oil ($.09).  Microwave on high for 1-2 minutes.  Stir and cover (I just put a plate on top).  Let sit for 2-3 minutes.  Add a healthy drizzle of raw honey or real maple syrup, and enjoy!

Breakfast is served!

Breakfast is served!

Total – $1.30 per packet without coupons or bargain shopping (I bet we could easily get that to under $1 a packet with a little extra effort) and you get a portion that is almost twice the size of the little cup that you would be buying for $1.93 each!  More food, less money, and you control the quality of the ingredients – That is a HUGE WIN in my book!

 

Recipe: Cheesy Sausage Muffins

Cheesy Sausage Muffins

Last winter, I received the $5 Dinner Mom’s Breakfast & Lunch Cookbook, and this was one of the first recipes I tried out in writing my review of the book.  This has quickly become one of my favorite cookbooks, and my favorite freezer friendly breakfast.

As we prepare to receive our side of beef in the next few weeks, I am busily using up items in the freezer.  Today I decided to use up the sausage and cheddar cheese that have been in there.  This recipe scales beautifully.  I made a triple batch of these with the intention of freezing them for breakfasts for the next 2 weeks.

Cheesy Sausage Muffins
2014-08-14 17:38:30
Yields 12
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Ingredients
  1. 1/2 lb bulk pork breakfast sausage
  2. 2 cups of AP flour
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. 2 eggs
  6. 1/4 cup oil
  7. 1 cup milk
  8. 1 cup shredded sharp cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line muffin tin with paper liners.
  3. In a large skillet, brown the sausage, crumbling as you cook it.  Drain and set aside to cool.
  4. In a large mixing bowl, whisk together the dry ingredients.  Make a well in the middle, and pour in the eggs, oil and milk.  Mix until a batter just forms.  Fold in the sausage crumbles and shredded cheese.
  5. Fill the prepared muffin wells to the top with batter.  Bake in the preheated oven for 18-22 minutes, or until they begin to turn golden on top.
  6. Serve warm with fresh fruit for breakfast or with soup for a light lunch or dinner.
Notes
  1. To freeze the muffins, make sure they cool completely, then place in a freezer bag. Place in the freezer. When you are ready to have the muffins, allow to defrost on the counter, and then warm them up in either the oven or microwave.
Raising a Family on a Budget http://www.raisingafamilyonabudget.com/

Homemade Breakfast Sausage

Homemade sausageIn preparing to write a review for The $5 Dinner Mom Breakfast and Lunch Cookbook, I went grocery shopping for a few key essentials.  I had left my purse at home, and only had $40 cash in my pocket, so spending $4+ for a 1 pound package of bulk breakfast sausage was out of the question.  I quickly looked up a recipe from my phone on how to make homemade sausage and opted on buying 2lbs of pork at $1.99/lb and a packet of marjoram for 99 cents to make my own instead!

:: Homemade Breakfast Sausage

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds pork – I used very lean boneless loin chops

Cut the pork into small pieces, about the size of dice.  Place in a large zip top bag, and add all of the herbs, spices, and sugar.  Massage the meat in the bag so that all of the spices are mixed in and covering the bits of pork.  Stash in the refrigerator for at least 2 hours.

Assemble your meat grinder using the coarse grind plate.  Put all of the pork in the hopper on top of the grinder.  Slowly push the meat through the shoot, and catch the already ground pork in a bowl.  Do this at least twice to break down the meat.

Then form into patties and fry in a little oil  (it is very lean meat) until browned and cooked through, or cook as crumbles for use in recipes.  Two pounds of cooked sausage crumbles is approximately 5 cups of crumbles.

If you do not have a meat grinder, purchase 2lbs of ground pork, mix the spices into it, and allow to chill for at least 2 hours.  Proceed as outlined in the recipe.

This makes a very mild flavored breakfast sausage, but it is absolutely delicious, and I will make it again.

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